Video Shoot Day and Some Really Cool Prawns

Since getting the hard copy, as well as the Kindle version and the Nook version of “Every Bite” launched, Karen and I have wanted to focus on a more interactive, and, hopefully, even more helpful version of the cookbook. So we got together with our friends Jen and Connie to develop an I-tunes book! So, […]

The Why, When, and How: Sharpening a Knife

Our hostest with the mostest Karen will discuss and demonstrate the why, the when, and the how of sharpening a knife. Keeping knives sharpened in your kitchen is so important and is really very easy to do. It only takes a few minutes! Check out K in the video below:

Cookbook Status Update, an Article, and an Upcoming Webcast

Wonderful news everyone- we just signed and sent off the proof that says the cookbook has been edited and reviewed (ad nauseum!) and it is ready to begin printing! We are beyond thrilled to be moving to the next stage in seeing our dream come to fruitition. Next up: MARKETING! Below are a few interesting […]

The Why, When, and How: Peeling Tomatoes

Peeling Tomatoes?! Do I really need to do that?! Sometimes you might want to, and it’s a very quick and easy process. Here, we discuss and demonstrate this technique for you in case you need it at some point in the future. Why: using peeled tomatoes gives a better texture to a dish you’re using […]

IFBC 2013- Favorite Speaker Quotes and Comments

Okay okay.. So I’m a little later than a week getting this last post about the conference out. Whoops! I recently finished transcribing my notes from the recent IFBC conference in Seattle and wanted to share some of the highlights with you. It’s astonishing how many great ideas and quotes there were from such wonderful […]

IFBC 2013, Seattle. Some First Thoughts….

I signed up so long ago. In a galaxy far far away.. (ha! had to randomly throw in a little Star Wars there. I DO have a Vader and Stormtrooper flash drive after all!) Okay okay, so it was really only 5 months, but still: it seemed to take forever! And after months of patiently […]

New Videos!

Hi everyone! Here are a couple of quick videos K did to show you how to debeard mussels and peel shrimp. Debearding mussels: Most mussels have what is commonly called a “beard.” The beard is made of fibers called byssal threads that emerge from the mussel’s shell near the bottom (or the “hinge”) and are what […]

The Why, When, and How: Checking the Temperature of Poultry

Why: You want to be sure your poultry is at the proper temperature because you want it completely cooked to minimize bacterial food poisoning. When: You want to check the temperature before you think it’s done (say 10 minutes before the recipe says it will be cooked). You can always cook longer, but you don’t […]